| 产品名称： | Meyerozyma guilliermondii (Wickerham) Kurtzman et M. Suzuki |
|---|---|
| 商品货号： | TS177882 |
| Deposited As： | Candida guilliermondii (Castellani) Langeron et Guerra |
| Strain Designations： | CCY-29-4-6 |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Cell wall polysaccharides |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 24°C |
| Name of Depositor： | T Stryckova |
| Chain of Custody： | ATCC < |
| References： | Stryckova T, et al. The genus Candida Berkhout. XII. Chemical composition of polysaccharides isolated from cell walls of three strains of Candida guilliermondii (Cast.) Langeron et Guerra and their immunochemical properties. Folia Microbiol. 16: 417-425, 1971. PubMed: 5004100 |
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| 产品名称： | Meyerozyma guilliermondii (Wickerham) Kurtzman et M. Suzuki |
|---|---|
| 商品货号： | TS177882 |
| Deposited As： | Candida guilliermondii (Castellani) Langeron et Guerra |
| Strain Designations： | CCY-29-4-6 |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Cell wall polysaccharides |
| Medium： | ATCC® Medium 200: YM agar or YM broth |
| Growth Conditions： | Temperature: 24°C |
| Name of Depositor： | T Stryckova |
| Chain of Custody： | ATCC < |
| References： | Stryckova T, et al. The genus Candida Berkhout. XII. Chemical composition of polysaccharides isolated from cell walls of three strains of Candida guilliermondii (Cast.) Langeron et Guerra and their immunochemical properties. Folia Microbiol. 16: 417-425, 1971. PubMed: 5004100 |
